This easy puff pastry apple pie (canned pie filling) is a shortcut apple pie recipe made with 5 simple ingredients and takes just 15 minutes to prep! Its warm apple cinnamon spices and crispy crust is incredibly comforting and delicious.
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This flaky apple pie tastes just as good as a homemade classic apple pie, but it's so much easier to make with canned pie filling and puff pastry. No peeling any apples or making a pie crust from scratch saves a ton of time in the kitchen!
Ingredients
- Canned Apple Pie Filling
- Ground Cinnamon
- Ground Nutmeg
- Puff Pastry
- Egg
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit.
Step 2 - Mix the Pie Filling: To a large bowl, combine and mix the canned apple pie filling, cinnamon, and nutmeg.
Step 3 - Prep the Pie Crust: Generously sprinkle flour over a flat surface and lay out one of the puff pastry sheets. Use a pizza roller to gently and slightly roll out the dough just enough to slightly hang over your 9-inch pie dish. Fold the puff pastry into four quarters and then transfer it to the pie dish.
Step 4 - Assemble the Pie: Pour the pie filling into the pie and then follow Step 3 for the top pie crust. Once the top crust is on top of the pie, use scissors to cut off any excess overhang or tuck and roll the edges and then use a fork to press around the rim to seal the dough. Cut a few slits into the top of the pie and refrigerate for 10 minutes.
Step 5 - Bake: Whisk the egg in a small bowl to make an egg wash and then lightly brush the top of the pie with it. Bake for 30-40 minutes uncovered on the middle rack until golden brown. Rest for 10 + minutes and serve with vanilla ice cream as desired.
How to Store
If you have leftovers, the pie can be stored in the fridge for up to 1 week covered tightly with tin foil (once cooled).
Frequently Asked Questions
This may happen if the dough isn't chilled before baking. At a minimum, it should be chilled in the fridge for 10 minutes, but the longer, the better.
Yes, feel free to use fresh apples if you prefer. For best results, peel and slice them thin so they have time to cook in the duration specified for this recipe.
Related Recipes
Some other delicious pies made with canned pie filling you should try are this blueberry pie with canned filling, cherry pie with canned filling, and other apple pie recipe with canned apple pie filling.
If you're looking for more apple desserts, check out this 3 ingredient apple cobbler with canned apple filling, granola apple crisp, mini apple pie tarts, apple crisp with canned apples, these easy apple pie bars, or these apple streusel cheesecake bars!
I've also got some other quick and easy pies you may like, such as this no bake banana pudding pie and this no bake key lime pie!
Print📖 Recipe
Puff Pastry Apple Pie (Canned Pie Filling)
- Total Time: 45 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This shortcut apple pie recipe with puff pastry crust is easy to make and super delicious!
Ingredients
- Canned Apple Pie Filling: two 21 oz cans
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1 teaspoon
- Frozen Puff Pastry: 2 sheets, thawed (room temperature)
- Egg: 1
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit.
- Mix the Pie Filling: To a large bowl, combine and mix the canned apple pie filling, cinnamon, and nutmeg.
- Prep the Pie Crust: Generously sprinkle flour over a flat surface and lay out one of the puff pastry sheets. Use a pizza roller to gently and slightly roll out the dough just enough to slightly hang over your 9-inch pie dish. Fold the puff pastry into four quarters and then transfer it to the pie dish.
- Assemble the Pie: Pour the pie filling into the pie and then follow Step 3 for the top pie crust. Once the top crust is on top of the pie, use scissors to cut off any excess overhang or tuck and roll the edges and then use a fork to press around the rim to seal the dough. Cut a few slits into the top of the pie and refrigerate for 10 minutes.
- Bake: Whisk the egg in a small bowl to make an egg wash and then lightly brush the top of the pie with it. Bake for 30-40 minutes uncovered on the middle rack until golden brown. Rest for 10 + minutes and serve with vanilla ice cream as desired.
Notes
Don't forget to dust your surface with flour before rolling out the puff pastry to ensure it doesn't stick to the surface.
This recipe should be made using a 9-inch pie dish. Otherwise, you'll need to roll out the puff pastry dough significantly, and if it's too thin, it'll be hard to transfer to the dish, and the pie will have a thin crust with not enough structure to hold the apples.
The puff pastry sheets will be close to the size of a 9-inch pie dish before they're even rolled out, so they only need to be rolled out slightly. When you transfer the puff pastry after being rolled out, it will be stretchy and expand a little bit more, so it's essential to not over-roll it.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
Andrea says
Love making apple pie with the puff pastry! It’s so easy to use and so flakey 🙂 did you enjoy it?